Strawberry Crunch Cheesecake
20 Golden Oreos (finely ground)
¾ Cup Graham Cracker Crumbs
¼ Cup Granulated Sugar
6 tablespoons Unsalted MagicalButter
2 16 Oz BlocksCream Cheese (at room temp)
1 Cup Whipping Cream
1 Cup Powdered Sugar
1 teaspoon Cornstarch
¼ teaspoon Vanilla Extract
2 tablespoons Strawberry Sundae Syrup
⅓ Cup All-Purpose Flour
2 tablespoons Cornstarch
2 tablespoons Sugar
½ Cup Malted Milk Powder
4 tablespoons Unsalted Butter
Pinch of Salt
16 Oz White Chocolate (Chopped)
10 Oz Freeze Dried Strawberries (Finely Chopped)
Strawberry Cheesecake Filling
Strawberry Crunch Topping
Prepare a muffin pan with 12 cupcake liners Crush up the Golden Oreos finely by using either a food processor or ziplock bag and a rolling pin.
In a medium sized bowl add the crushed Oreos, graham cracker crumbs, and sugar. Mix well, then add the melted Magical Butter.
Once the crust mixture is well combined, evenly distribute into the prepared cupcake liners.
Using the back of a measuring spoon press the crust firmly into the cupcake liners, when complete move the pan to the freezer for the crust to set.
- In a small bowl combine the all purpose flour, cornstarch, sugar, malt milk powder, salt, and melted butter.
Pour mixture onto a parchment lined baking sheet, and bake at 350 Fahrenheit for 15-20 minutes until dry and almost golden brown. Make sure to stir periodically to avoid burning. Let mixture cool on the pan.
Once it has cooled add in your chopped white chocolate and freeze dried strawberries.
In a large mixing bowl add the room temperature cream cheese and beat on medium speed until smooth and creamy.
- Add the powdered sugar, cornstarch, and vanilla. Mix well until completely combined.
- Next, add the strawberry sundae syrup and mix for about 1 minute.
- Slowly add in the whipping cream and mix on high speed until light and fluffy.
Scoop the cheesecake filling into the crust filled cupcake liners, pat the filling into each cup to ensure it is smooth and pressed into the crust.
Once the cups are full top each cheesecake with a generous amount of the strawberry crunch crumble.
- Move pan to the freezer to chill for at least 3 hours or overnight.
Store in an airtight container in the fridge for up to 1 week or in the freezer for 2-3 months.